Triple “Neba-neba” Soba Noodles

The term “neba-neba” is used to describe things that are gooey or sticky, like okra, nagaimo and natto. The threesome make a delicious topping in this cold soba noodle recipe!

Triple “Neba-neba” Soba Noodles
Photographed by Seiichi Suzuki

Recipe by
Ayao Okumura



Beans & Tofu

Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 150 g soba noodles (dry)
  • 6 okra
  • 100 g nagaimo yam
  • 1 pack natto (50 g)
  • 2 tbsp scallions
  • Japanese mustard, as needed
  • Tomatoes (cut into 1 cm cubes), as needed
  • [Sauce]

    • 200 ml mentsuyu (store-bought; straight)
    • 1 tbsp mayonnaise
    • 1 tbsp sesame paste (white)



Remove the stem ends of the okra and boil for about 40-50 seconds. Plunge in cold water and drain. Cut into thin rounds. Peel the nagaimo yam and cut into 5 mm round slices. Using the spine of your knife, mash the yam. Combine the natto with the scallions and mustard.


Mash the sliced yam in all directions, using the spine of your knife. This will result in a sticky but crunchy texture.


Prepare the [Sauce]. Put the mayonnaise and sesame paste in a bowl. Thoroughly mix together while slowly adding the mentsuyu.


Combine the mayonnaise and sesame paste before slowly adding the mentsuyu. This sauce also goes well with udon, somen and ramen noodles.


Bring a generous amount of water to a boil. Add the noodles and cook according to the instructions on the package. Rinse in cold water until cool, then drain.


Plate up the noodles and top with the natto mixture, okra, mashed yam and cubed tomatoes. Drizzle with the [Sauce] and mix together to eat.